By ICC Professional Pastry Arts student Stephanie Rodriguez
Third Place Winner of the ICC 2016 Cookie Games
Country of Inspiration: United States of America
Yield: 4 dozen cookies
Ingredients for dough:
- 5.3 oz/150 g. butter, unsalted
- 1 ¼ cup brown sugar
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3.5 oz/100 g. glucose syrup
- 2 ¾ cup + 2 tablespoon bread flour
- ½ cup cocoa powder, Dutch-processed
- 1 teaspoon baking soda
- 1 teaspoon salt, kosher
- 1.8 oz./50 g. chocolate chips, semi-sweet
- 1.8 oz./50 g. chocolate chips, bittersweet
- Coarse sea salt, for garnish, as needed.
1. In a tabletop mixer fitted with a paddle attachment, cream the butter and both sugars, until light and fluffy.
2. Gradually, add the eggs, vanilla, and glucose syrup, scraping the sides of the bowl well.
3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt.
4. Add the dry ingredients in one addition and combine at low speed until just mixed.
5. Add the chocolate chips and mix until combined. Remove the dough, wrap in plastic wrap and chill until firm. Let rest at least one hour.
6. Preheat the oven to 350°F. Portion the dough into 48 pieces and roll into balls. Place each portion onto a parchment-lined baking sheet, providing 1 ½” between each cookie, and flatten.
7. Top with a pinch of sea salt and bake for 7-10 minutes or until firm to the touch. Allow the cookies to cool before transferring.
8. Store well wrapped for 3-4 days.